Vegan Koussa Mehchi

Transform your dinner table with this vibrant and satisfying Vegan Koussa Mehchi, a plant-based twist on the classic Middle Eastern stuffed zucchini. Each tender zucchini is carefully hollowed out and filled with a fragrant rice mixture infused with aromatic spices like cinnamon, cumin, and coriander, along with fresh parsley and mint for a burst of herbal brightness. Slow-baked in a tangy tomato broth with a splash of lemon juice, this dish comes together with a perfect balance of savory and zesty flavors. Ideal for a hearty weeknight meal or an elegant vegan centerpiece, this recipe is as nutritious as it is delicious. Serve it warm, garnished with a sprinkle of fresh herbs, and enjoy a comforting taste of the Mediterranean with every bite. Perfect for those seeking vegan dinner ideas or Mediterranean-inspired recipes!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 4

Ingredients

• 6 medium zucchinis
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 2 tablespoons tomato paste
• 1 tomato, finely chopped
• 0.5 teaspoon cinnamon
• 0.5 teaspoon allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 cup parsley, finely chopped
• 0.25 cup mint leaves, finely chopped
• 2 cups vegetable stock
• 2 tablespoons lemon juice
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1.5 cups tomato juice

Directions

Step 1

Wash the zucchinis and trim the ends. Carefully hollow out the center using a vegetable corer, leaving about 0.5 cm of skin as the shell. Reserve the flesh scooped out for another use.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the rice, tomato paste, chopped tomato, cinnamon, allspice, cumin, coriander, parsley, mint, and 1 teaspoon of salt to the skillet. Stir to combine.

Step 5

Pour in 1 cup of vegetable stock and reduce heat to medium-low. Simmer the mixture for about 10 minutes or until the liquid is absorbed, stirring occasionally. Remove from heat and allow to cool slightly.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Stuff the hollowed zucchinis loosely with the rice mixture, allowing room for the rice to expand. Do not overfill.

Step 8

In a large baking dish, arrange the stuffed zucchinis in a single layer. Pour the remaining 1 cup of vegetable stock and the tomato juice over the zucchinis.

Step 9

Squeeze the lemon juice over the zucchinis and season with the remaining 0.5 teaspoons of salt and black pepper.

Step 10

Cover the baking dish tightly with foil and bake for 45 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, allowing the sauce to thicken slightly and the top to lightly brown.

Step 12

Remove from the oven and allow to cool slightly before serving.

Step 13

Serve the Vegan Koussa Mehchi warm, garnished with additional parsley and mint if desired.

Nutrition Facts

Serving size	(2697.5g)

Amount per serving	% Daily Value*
Calories	1132.5

Total Fat 39.4g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5810.5mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 32.0g	0%
Total Sugars 58.9g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 782.7mg	0%
Iron 28.8mg	0%
Potassium 7004.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 13.6%

Carbs: 57.2%